Serves 3 to 4

Ingredients:

• Chicken Breast, 300 grams (diced)
• Yellow Onion, ½ (diced)
• Carrot, 1 big-sized (sliced)
• Celery, 1 stalk (sliced)
• Shiitake Mushroom, 50 grams (about 4 pieces, diced)
• Minced Garlic, 1 teaspoon
• Chicken Broth, 700ml
• Pepper, ½ teaspoon
• Cooking Cream, 100ml
• Parsley, 30 grams (chopped)
• Thyme, 10 grams (chopped)
• Ciabatta Bread, to serve (toasted)

Instructions:

1. In a 1.8L Thermos® Shuttle Chef® inner pot, add diced chicken, diced onions, carrot slices, celery slices, diced mushrooms, minced garlic and chicken broth. Bring the contents to a boil.
2. Once boiling, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours.
3. After 6 hours, transfer the inner pot onto the cooking stove. Add pepper and cooking cream. Mix well, bring the contents to a boil and let it simmer for 5 minutes.
4. After 5 minutes, stir in chopped parsleys and thymes. Serve with toasted ciabatta bread.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-1800. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.